Chipotle Chicken Taco Salad

The creamy dressing mellows the heat from the chiles—and best of all, it can be prepared in less than 30 minutes.

Yield: 4 servings (serving size: 2 1/2 cups)

Ingredients

• DRESSING:

1/3  cup  chopped fresh cilantro

2/3  cup  light sour cream

1  tablespoon  minced chipotle chile, canned in adobo sauce

1  teaspoon  ground cumin

1  teaspoon  chili powder

4  teaspoons  fresh lime juice

1/4  teaspoon  salt

SALAD:

4  cups  shredded romaine lettuce

2  cups  chopped roasted skinless, boneless chicken breasts (about 2 breasts)

1  cup  cherry tomatoes, halved

1/2  cup  diced peeled avocado

1/3  cup  thinly vertically sliced red onion

1  (15-ounce) can black beans, rinsed and drained

1  (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

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